“When you get to a place where you understand that love and belonging, your worthiness, is a birthright and not something you have to earn, anything is possible”
I believe I say this with each recipe, but dang, this gf/df coconut chocolate tart is making mama proud this week!
As I (think?) mentioned, your girl has joined the dairy free club! I always insisted that I just ate too much whenever I was getting sick from ice cream, pizza, lattes ... but guess what? I stopped consuming dairy and BOOM! my stomach issues are almost nonexistent!
I'm sure that story was so whatever to y'all, but sometimes I just need a disclaimer, okay?!
I'm currently transitioning my life to a place that I want, not what annnyyyyone else wants, and it feels SO damn good. See that quote up at the top? Yeah, we're all worthy of every single happiness and we need to stop tricking our minds to think otherwise. It breaks my heart that I was really self-sabotaging, I was telling myself I had to do x, try y, be z all for every. one. else. Then these past few months I said screw that, get your booty back into school because you want to, make a decision for your career that's going to make you happy, join that kickboxing gym you've had your eye on for months because it'll make you feel like a badass (and hopefully become one soon enough!). I was tired of letting my anxiety control my life - no one's letting that happen but me!
Et voilá! My (soon to be) M.S. in Nutrition + my degree in baking + my LOVE for sugar has all brought me here. All brought y'all this recipe! I'm honestly so in love. Like a few notches below my love for my pup and husband (...yes, you see who I put first there, oops!). First off, we all love a good graham cracker crust. This one happens to have some coconut sugar, maca powder (hellloooo salted caramel taste and energy boost) and it's all combined with coconut oil! How could it not be a winner? And what else - uhh how about a layer of toasted coconut then topped with a dairy free chocolate filling. AH I need a slice right now, please. The filling is so dang simple: coconut milk + 70-80% dark chocolate + coconut oil. Add some coarse salt after it has set and THERE YOU HAVE IT! Something so beautiful.
With the help of my amazing husband, who tried everything I asked/begged him to, the perfect gluten free/dairy free coconut chocolate tart was born! Ohhhh and is it a beauty. It is just one of those desserts that I know will become a staple because 1. it's quick, 2. minimal and clean ingredients, 3. it will satisfy all of those dietary restrictions, and 4. IT'S SO FREAKING GOOD! I'm not kidding. I mean I just screamed that at you, didn't I?!
Decided to go light on the rambling today because, I mean, you need to just get to the photos, to the recipe, get yourself a bit covered in coconut and chocolate, and have yourself a sweet evening! You can thank me in about 4 hours when the tart is finished and you're on your third piece ;)
crust ingredients
Graham Cracker Crumbs—5.5 oz, or 1 ½ C
Coconut Sugar—1.75 oz, or 1/3 C
Coconut Oil, melted—5.5 oz, or ½ C
Maca Powder—1 tsp
Coconut, toasted—1 oz, or 1/3 C
process
Preheat your oven to 350˚F.
Spread the coconut onto a sheet tray and toast for ~10 minutes.
You want the coconut to be a nice, golden brown.
While coconut is toasting, combine the crumbs, coconut sugar and maca powder (optional!) in a medium bowl.
Melt the coconut oil over low heat. Once melted, pour over the crumb mixture.
Mix to combine.
This should be a wet-like-sand consistency.
Press the crust into a tart shell—pie shell also works fine!
Bake in the already preheated oven for 8-12 minutes, until slightly more golden.
Allow to cool completely before sprinkling the coconut flakes evenly in the bottom of the crust.
Store wrapped in freezer until ready to use.
tart filling ingredients
Coconut Milk—10 oz, or 1 ¼ C
Chocolate, 70%—5 oz
Coconut Oil, melted—2.75 oz, or ¼ C
process
Scale out all of your ingredients separately.
Melt the coconut milk over low-medium heat.
Once it begins to simmer, pour over your chocolate (chopped, in a heat proof bowl).
Allow to sit for 5-10 minutes.
Stir with a spatula or wooden spoon until the milk/chocolate mixture is homogenous and smooth.
Add in the coconut oil, stir.
Once all of the ingredients are completely combined and smooth, pour into your prepped graham crust shell.
Place in refrigerator for at least 3 hours so the chocolate filling can set.
Once set, sprinkle some coarse salt on top, slice and enjoy!
Bon Appétit!
